Strozzapreti With Spinach And Preserved Lemon Recipe

Name: Strozzapreti With Spinach And Preserved Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 8 tablespoons (1 stick) unsalted butter, divided; 1 garlic clove, crushed; 1/2 teaspoon crushed red pepper flakes, divided; 3/4 cup panko (Japanese breadcrumbs); 1 teaspoon finely grated lemon zest; Kosher salt, freshly ground pepper; 12 ounces; or other fresh or dried pasta; 2 bunches flat-leaf spinach, trimmed, large leaves torn in half (about 8 cups), divided; 1 tablespoon (or more) fresh lemon juice; 1 tablespoon (or more) thinly sliced

Servings: persons

2 tablespoons olive oil
8 tablespoons (1 stick) unsalted butter, divided
1 garlic clove, crushed
1/2 teaspoon crushed red pepper flakes, divided
3/4 cup panko (Japanese breadcrumbs)
1 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper
12 ounces
or other fresh or dried pasta
2 bunches flat-leaf spinach, trimmed, large leaves torn in half (about 8 cups), divided
1 tablespoon (or more) fresh lemon juice
1 tablespoon (or more) thinly sliced

1
Heat oil and 2 tablespoons butter in a large skillet over medium heat until butter is foaming. Add garlic and 1/4 teaspoon red pepper flakes; cook, stirring often, until fragrant, about 1 minute. Add panko and cook, stirring often, until panko is golden brown, about 2 minutes. Mix in lemon zest and transfer panko to a paper towel-lined plate; season with salt and pepper. Let cool; set aside. Wipe out skillet.
2
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain.
3
Meanwhile, heat remaining 6 tablespoons butter in same skillet over medium heat. Cook, swirling skillet occasionally, until butter is brown, about 3 minutes. Add 1 bunch spinach; cook, tossing, until wilted, about 1 minute.
4
Add pasta to skillet and toss to coat. Add lemon juice, preserved lemon peel, and remaining 1/4 teaspoon red pepper flakes and toss to combine; season with salt, pepper, and more lemon juice and preserved lemon peel, if desired. Add remaining spinach and toss until slightly wilted, about 1 minute.
5
Serve pasta topped with reserved panko.
6
DO AHEAD:

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 8 tablespoons (1 stick) unsalted butter, divided, 1 garlic clove, crushed, 1/2 teaspoon crushed red pepper flakes, divided, and more.

Yes, Strozzapreti With Spinach And Preserved Lemon falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Strozzapreti With Spinach And Preserved Lemon

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